Greek Marinated Chicken Kabobs (Printer-friendly)
Lemony oregano-marinated chicken skewered with peppers, onions and zucchini, grilled until juicy and slightly charred.
# What You’ll Need:
→ Meat & Marinade
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 1/4 cup extra virgin olive oil
03 - 3 tablespoons freshly squeezed lemon juice
04 - 2 tablespoons plain Greek yogurt
05 - 3 cloves garlic, minced
06 - 1 tablespoon red wine vinegar
07 - 2 teaspoons dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - Zest of 1 lemon
→ Vegetables
12 - 1 large red onion, cut into 1.5-inch chunks
13 - 1 large red bell pepper, cut into 1.5-inch pieces
14 - 1 large yellow bell pepper, cut into 1.5-inch pieces
15 - 1 medium zucchini, sliced into 1/2-inch rounds
→ To Serve
16 - Lemon wedges
17 - Fresh chopped parsley
18 - Tzatziki sauce
# How to Make It:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, Greek yogurt, minced garlic, red wine vinegar, dried oregano, dried thyme, salt, black pepper, and lemon zest until well combined and emulsified.
02 - Add the cubed chicken to the marinade, tossing to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, or up to 8 hours for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill.
04 - Thread the marinated chicken pieces onto skewers, alternating with chunks of red onion, red bell pepper, yellow bell pepper, and zucchini rounds, distributing the ingredients evenly across each skewer.
05 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
06 - Place the skewers on the grill and cook for 6 to 8 minutes per side, turning once, until the chicken is cooked through to an internal temperature of 165°F and has developed a light char on the edges.
07 - Remove the kabobs from the grill and serve immediately with lemon wedges, a sprinkle of fresh parsley, and tzatziki sauce on the side.
# Expert Tips:
01 -
- The Greek yogurt in the marinade tenderizes the chicken so well that even breast meat stays impossibly juicy, which is a trick most people overlook.
- Everything cooks on one grill in under fifteen minutes, making cleanup almost nonexistent after a long day.
02 -
- Do not skip the marination time because chicken thrown straight onto the grill without resting in the yogurt mixture will taste flat and tough every single time.
- Let the skewers rest for two minutes off the heat before serving so the juices redistribute instead of spilling onto the plate.
03 -
- Pat the chicken pieces dry with paper towels before adding them to the marinade so the yogurt and oil can actually cling to the surface instead of sliding off moisture.
- Leave a small gap at each end of the skewer so you have something to grip while turning them on the grill without burning your knuckles.